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Chicken, Roasted Bell Pepper, Olive and Feta Pie

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“From "Now You're Cookin' Greek!", I made this recipe to use up a package of phyllo pastry I bought for another recipe. It is really good and a great way use up leftover chicken.”
1hr 30mins

Ingredients Nutrition


  1. Preheat the oven to 350 degrees F.
  2. Heat 1 tablespoon olive oil in a large frying pan, add the leek and garlic, and cook for 5 minutes or until soft.
  3. Set aside.
  4. Heat the extra oil, add the chicken in batches, and cook for 6 to 8 minutes.
  5. Drain the spinach, squeeze out the excess water, and chop roughly.
  6. In a large bowl, combine chicken, spinach, bell pepper, olives, feta, parsley, oregano, eggs, cream and pepper.
  7. Stir until well combined and set aside.
  8. Lightly grease an 9" square baking dish.
  9. Combine the extra oil and butter.
  10. Lay out the sheets of phyllo, put two together, and brush with the oil mixture.
  11. Put another two on top and brush again.
  12. Continue until you have four double sheets.
  13. Line the baking dish with the phyllo and trim around the edges.
  14. Fill with the chicken mixture.
  15. Brush the remaining sheets with oil in the same way as before, using the same amount.
  16. Place the phyllo on top of the baking dish, tucking the edges inside the baking dish.
  17. Brush the top with the oil mixture, sprinkle with sesame seeds, and bake in the oven for 40 to 45 minutes.

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